Peperonata With Potatoes
A vibrant Mediterranean-inspired dish featuring roasted peppers, potatoes, and tomatoes, infused with fresh basil and olive oil—a hearty, flavorful option perfect for casual or family meals.
Ingredients
Instructions
- Cut the red and yellow peppers lengthwise and then into 1/2-inch strips.
- Dice the boiling potatoes.
- Coarsely chop the tomatoes.
- Place olive oil and margarine in a braising pan.
- Heat on medium flame and when the butter melts, cook the sliced onion until it softens and becomes light golden.
- Add the peppers, potatoes, tomatoes, 4 basil leaves, salt, and pepper to the pan.
- Stir the mixture, cover, and cook over low heat for about 40 minutes, being careful not to overcook the potatoes.
- Before serving, coarsely chop the remaining basil.
- Transfer the stew to a serving dish and sprinkle with chopped basil.
Tips & Substitutions
For a richer flavor, consider adding a pinch of smoked paprika or some crushed red pepper flakes for a bit of heat. If you have other bell pepper colors on hand, feel free to mix them in. Substitute the margarine with additional olive oil for a vegan version, or try using a vegan butter substitute if preferred. Fresh herbs like oregano can also enhance the dish.
Serving Suggestions
Serve the peperonata with crusty bread or over a bed of rice for a filling meal. It pairs beautifully with Roast New Potatoes With Garlic And Rosemary or a simple green salad for a refreshing contrast. For a heartier option, serve alongside grilled chicken or fish, making it a versatile side dish.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water or broth to loosen the mixture if it thickens. Alternatively, you can reheat in the microwave in 30-second intervals until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Peperonata With Potatoes contains roughly 2691 calories, with 11g protein, 48g carbohydrates, and 280g fat. It is an excellent source of vitamin C (114% of the Daily Value), vitamin A (64% of the Daily Value), and iron (48% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1219mg per serving (53% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other vegetables in this peperonata?
Yes, you can incorporate other vegetables like zucchini, eggplant, or even mushrooms for added texture and flavor. Just be mindful of cooking times, as some vegetables may require less time to cook than the potatoes.
Is this dish suitable for vegans?
Absolutely! To make this dish vegan, simply replace the margarine with additional olive oil or a plant-based butter. The recipe is naturally flavorful with the tomatoes and peppers, ensuring it remains delicious without animal products.
Can I make this ahead of time?
Yes, peperonata can be made ahead of time. It often tastes even better after a day in the fridge as the flavors meld. Just reheat gently before serving, and consider garnishing with fresh basil just before serving for the best flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).